Miso Glazed Salmon with Sesame Noodles
If you are craving something truly savory and satisfying, Asian food is an excellent choice. Your first inclination might be to place a takeout order, but you should skip it this time. Trust us on this one. Our Miso Glazed Salmon dish has all of the flavors, and better yet— it's good for you!
Miso, which is a fermented Japanese soybean paste, combines with Mirin, a sweet Japanese cooking wine, to create the perfect sweet, salty, and sour flavor combination. The sesame noodles and shredded Asian-vegetable salad give the dish texture and vibrancy while adding a heavy dose of plant-based nutrition. Last but not least, our Maine Lobster Now wild Alaskan salmon fillets are loaded with Omega-6 and Omega-3 fatty acids, making for the perfect dose of protein.
Ingredients
1 tsp.
sea salt
1 Tbsp.
canola oil
4x 6-oz. pieces
center-cut boneless, skinless salmon
3 Tbsp.
sweet white miso or shiro miso
1 Tbsp.
sake
3 Tbsp.
sugar
8 oz.
asparagus, trimmed and cut into 2-inch pieces
1 lb.
whole wheat spaghetti or buckwheat soba noodles
3 Tbsp.
toasted sesame oil, divided
1 Tbsp.
toasted sesame seeds, plus more for garnish
8 oz.
baby bok choy, trimmed and sliced into thin strips
1 cup
snow peas, sliced into thin strips
½ cup
shelled edamame, thawed
¼ cup
low-sodium soy sauce
½ tsp
freshly grated ginger
3 Tbsp.
rice vinegar
3 Tbsp.
mirin, divided
Instructions
Recipe created by Vanessa Seder for Maine Lobster Now®
Preheat your oven to 400 degrees Fahrenheit. Next, bring a large pot of salted water to a boil. Also, have a large bowl of ice water on hand and ready.
Meanwhile, brush a large, shallow oven-proof dish with canola oil and place the salmon in it.
In a small bowl mix together the miso, sugar, 1 tablespoon of mirin, and sake. Mix these ingredients together until thin paste forms, then spoon the sauce over the top of the salmon. Let the salmon marinate at room temperature for about 20 minutes.
When the pot of water reaches a boil, blanch the asparagus until it is crisp and tender (about 2 to 3 minutes). Use a slotted spoon to transfer the asparagus to the bowl of ice water. This is important because it will stop the asparagus from cooking further. Once cool, transfer the asparagus to a medium bowl and set aside for later.
Add the pasta to the water and cook according to package directions until it is al dente. Then, transfer the pasta to the bowl with the ice water to stop the cooking. Once it is cool, drain the water from the noodles and transfer them to another medium bowl. Drizzle the noodles with 1 tablespoon of toasted sesame oil, the sesame seeds and 1 teaspoon salt. Last, divide the noodles between 4 serving bowls.
Place the salmon in the oven and bake it until a digital thermometer inserted in the center reads somewhere between 135 and 140 degrees Fahrenheit. This will ensure that it is a perfect medium rare. Cooking time should take 10 to 15 minutes.
Add the bok choy, snow peas, edamame, 2 tablespoons mirin, 1 tablespoon sesame oil, soy sauce, ginger and rice vinegar to the bowl of asparagus. Toss the vegetables to coat them thoroughly in the dressing.
To serve, top each bowl of noodles with a piece of salmon, some of the salad, and sprinkle with more sesame seeds.
